We fight grey rainy days with flavour! Try this traditional recipe with a sophisticated touch from our vinegars by Acetaia Leonardi.

Serves 6

500g of fresh pappardelle
1 carrot
1 crushed celery stalk
150g cherry tomatoes
1/2 finely chopped onion
1 garlic clove
30g butter
2 tbsp extra-virgin olive oil
2 tbsp white condiment 
½ glass of dry white wine
salt and pepper to taste
balsamic vinegar of Modena PGI 7 medals 
thinly sliced parmesan cheese
balsamic pearls


  1. Melt butter, add olive oil, and lightly fry your crushed garlic and chopped onions for 2 minutes. Add your celery and carrot, cover with a lid and cook for 5 minutes.
  2. Add the cherry tomatoes, the white balsamic condiment and wine, mix well and let it cook for another 10 minutes on low heat.
  3. In a large pot, boil water with a pinch of salt, add the fresh pappardelle and cook for 3 minutes.
  4. Drain the pasta, and transfer to the pan with the sauce.
  5. Just before you serve this dish, garnish with balsamic vinegar of Modena PGI 7 medals, some thin slices of parmesan, and balsamic pearls.
  6. Add halved cherry tomatoes and basil to decorate your dish and enjoy!

Photos and recipe by Acetaia Leonardi. Original post Granny's Special Recipes of Pappardele with Balsamic Vinegar.

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